It’s autumn, who wouldn’t want a MUSHROOM BISCUIT? Yes, yes just like those in fairy tales, with the red hat and white dots 🙂
In this article FoodMeTender will explain how to do it, starting from the classic pastry and using a trick to create the inlay dots.
They are perfect for spending a rainy afternoon with your children.
Ingredients
- 200 g of 00 flour
- 100g of granulated sugar
- 150 g of soft butter
- 2 egg yolks
- 1 pinch of salt
- the grated peel of a lemon
- Red and green gel food coloring
- 1 mushroom-shaped cookie cutter
- kitchen brush
For the pastry: cut the soft butter into cubes and place it in a large bowl. Add the egg yolks, sugar, grated lemon zest and pinch of salt and mix the ingredients quickly with your hands. Quickly add the flour to the mixture, without working it too much, otherwise the butter will heat up too much. You can also knead in the stand mixer very quickly using the K-hook.
Once the dough is elastic and homogeneous, divide it into three parts, one a little larger than the other two and which you will work into a ball shape and leave to rest in the fridge. On a sheet of baking paper, add a little red or green coloring to the two leftover parts of dough respectively and work the dough quickly to blend the colour. Add a little coloring, if necessary, until you get a nice bright red and pale green. Lightly flour, form two balls of dough and place in the fridge to rest for 30 minutes.
After 30 minutes, take the dough out on a floured surface and create fairly long strips about 3 cm wide (just over half of your mushroom-shaped cutter, check the dimensions!) and about 1 cm high of the white dough, a little more different for the red and green one, in the next paragraph you will understand why.
Take the red and green stripes and, with a little of the basic white dough, create very small balls which you will crush slightly (if you want it to stick better, moisten the back of the dot with a little water) and place them on the colored strips so to create the mushroom dots. With the floured rolling pin, lightly pass over the strip and flatten the dots which will adhere to the strip of shortcrust pastry, forming an inlay. Passing the rolling pin the strip will flatten a little and should then be approximately the same height as the strips created with the basic white dough. If some dots come off, don’t worry, reattach them by pushing them slowly with your finger. It will adjust during cooking
Then pass the brush wet with water on the edge of the strip and bring together a white and a colored strip and join them together (the water will ensure that they adhere). Take the biscuit cutter and place it between the two strips of shortcrust pastry so that the stem of the mushroom is white, and the cap is red or green with its dots.
Place the mushroom biscuits on a baking tray lined with baking paper and bake at 170°C for around 10-12 minutes until the edges start to colour.
Let cool completely before removing them. Store in a tin or vacuum for a few days.
And here they are, our lovely MUSHROOM BISCUITS!
